Monday, August 3, 2015

Share the location with your friends.
Just go to 
and order as usual.
You will not be charged!

Murder was the last thing on my mind the Saturday they held our company picnic on the ocean beach at Assateague Island. Yes, I suffered from Toxic Boss Syndrome. Yes, I had wished our newspaper’s editor, Scrod Hitchins, dead, once.

Okay, more than once. 

But I hadn’t killed him. Yet.

Assateague Garlic Clams
or clams from a grocery store
or clamming beach near you.

Clean Your Clams
Store dug clams in a large bucket.
At home, Empty bucket out and wash out any sand in the bottom. Fill the bucket with Fresh Water and add 1/3 cup corn meal.  Wash clams under a cold faucet and immerse in the water.  Discard any with broken or chipped shells, or any that have their mouths open. 

Refrigerate for a hour. 

Wash clams off and scrub the shells to remove any remaining sand or corn meal. Your fresh clams are now ready to cook.


  • 1 Bay leaf.
  • PREP
    25 mins
  • COOK
    25 mins
    50 mins


  1. In a large pot, heat oil over medium heat. Add garlic and bay leaf; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  2. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

No comments:

Post a Comment